Menu
Dill sauce with egg and boiled potatoes
- Good for lunch
Less suited for dinner.
Creamy dill sauce with hard-boiled egg, served with buttered boiled potatoes.
Menu portion60 min559.2 kcal per menu portion
Menu components
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Allergens
Contains: Egg, Gluten, Milk
Derived from ingredients – check the package label.
Nutrition per menu portion
A dash means the value is unknown, not zero.
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Per serving
- Energy
- 559.2 kcal
- Protein
- 18.4 g
- Fat
- 27.1 g
- Carbohydrate
- 56.9 g
- Total carbohydrate (by difference)
- 64.9 g
- Fibre (Fineli)
- 3.3 g
- Saturated fatty acids
- 15.7 g
- Sodium
- 731.4 mg
- Salt (sodium × 2.5)
- 1.8 g
Per 100 g of finished food
- Energy
- 105 kcal
- Protein
- 3.5 g
- Fat
- 5.1 g
- Carbohydrate
- 10.7 g
- Total carbohydrate (by difference)
- 12.2 g
- Fibre (Fineli)
- 0.61 g
- Saturated fatty acids
- 2.9 g
- Sodium
- 137.3 mg
- Salt (sodium × 2.5)
- 0.34 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
- Menu nutrition is the sum of its component recipes, each scaled to one menu portion.